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Mediterranean Bowl with Pistachios & Orange-Olive Tapenade
2 or 2 Serving Dinner

Mediterranean Bowl

with Pistachios & Orange-Olive Tapenade

Tags: High-Protein, Quick and Easy
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
490
FAT
12g
CARBOHYDRATES
75g
PROTEIN
23g

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INGREDIENTS

  1. 6 oz butternut squash cubes
  2. 3 radishes
  3. 1 orange
  4. Wildwood® organic extra firm sprouted tofu
  5. 3 tbsp olive tapenade
  6. ¾ cup fregola
  7. 1 tbsp champagne vinegar
  8. 2 tbsp pistachios
  9. 1 tbsp za’atar
  10. 2 oz Arcadian greens
  11. 3 tsp vegetable oil*
  12. 3 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, wheat, tree nuts
Tools: Large nonstick skillet, Baking sheet, Small saucepan
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
490
FAT
12g
CARBOHYDRATES
75g
PROTEIN
23g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Roast the butternut squash

Preheat the oven to 425°F. Place a small saucepan of salted water on to boil for the fregola. Add the butternut squash cubes to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until tender and slightly caramelized, about 16 to 18 minutes.

2
Make the orange-olive tapenade

Thinly slice the radishes. Halve the orange and cut half into wedges. Drain the tofu, pat dry with paper towels, and cut into 1-inch squares. Add the olive tapenade to a small bowl along with 2 tbsp orange juice and 1 tbsp olive oil. Stir the orange-olive tapenade well.

3
Cook the fregola

Once the water is boiling, add the fregola and cook until the pearls are tender, about 8 to 12 minutes. Drain the fregola and return to the saucepan off of the heat. Add the champagne vinegar, 1 tbsp olive oil, 1 tbsp orange juice, and a pinch of salt and stir.

4
Toast the pistachios

Place a large nonstick skillet over medium heat with 1 tbsp olive oil. Add the pistachios. Toast until fragrant, shaking the pan frequently, about 2 to 3 minutes. Transfer the toasted pistachios to a plate, leaving the pistachio oil in the skillet.

5
Sear the tofu

On a plate, toss the tofu with the za’atar and a pinch of salt. Return the skillet with the pistachio oil to medium-high heat. Once hot, add the za’atar tofu to the skillet. Cook, turning occasionally, until browned, about 3 to 4 minutes per side.

6
Serve

Spoon the fregola into large, shallow bowls and top with roasted butternut squash, sliced radishes, orange wedges, za’atar tofu, and Acadian greens. Drizzle Mediterranean bowls with orange-olive tapenade and sprinkle with toasted pistachios.

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